Prawn in coconut milk gravy (Chingri Macher Malaikari)

Hello everybody!! Hope you are having a great week.

Today I will be sharing with you a very famous quintessential Bengali recipe. This prawn curry is called “Malaikari” due to the use of coconut milk. The gravy is comparatively less spicy, sweet and creamy. The flavor of coconut milk is the hero element of the dish due to which we use as less spices as possible.

Do not use very large sized prawns or lobsters in this recipe, tiger prawn is your best choice. If you have kids at home or you like a hint of sweetness in your dishes, this preparation is best suited for you. Since the dish uses very few ingredients it is quite quick & easy to prepare. It is perfect for a hot summer lunch with plain rice.

Lets get started !!

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Preparation Time : 10 minutes

Scrape out about 2 teaspoon from a small coconut.

If you are using coconut milk powder, take 1/2 cup warm water in a bowl. Add 3 tablespoon of powder. Stir until you get rid of all the lumps.

Clean and devein the prawns. I kept the head and tail intact, you can discard if you prefer. Place them in a paper towel wrapped paper. Once dry, remove the paper towel. Marinate with a pinch of turmeric powder, few pinches of salt and few drops of oil.

Cooking Time : 20 minutes

Ingredients :

  • Prawns – 8 to 10 (Tiger prawns are good for this recipe, but in case not available you can use any medium sized variety)
  • Coconut milk – 3/4 of a small bowl (I used 3 tablespoon of readymade coconut milk powder with 1/2 cup warm water, stir well until no lumps remain)
  • Scraped or shredded coconut – 2 teaspoon
  • Crushed ginger or ginger paste – 1 teaspoon
  • Tomato – 1 small, roughly chopped
  • Green chilli – 4, cut into 1/2 vertically
  • Turmeric powder – 1/2 teaspoon
  • Red chilli powder – 1/2 teaspoon
  • Sugar – 1 tablespoon
  • Salt – as per taste
  • Mustard oil – 2 tablespoon
  • Clarified butter (ghee) – 2 tablespoon

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Recipe :

  1. Heat oil in a deep bottom frying pan. When hot, place the marinated prawns one by one into the oil. Flip side for each prawn after sometime. Remove from oil once both sides turn golden.
  2. In the same oil, add 1 tablespoon clarified butter. Let it heat up.
  3. Add a pinch of sugar. After few seconds, add crushed ginger / ginger paste and tomatoes. Add some salt.
  4. Keep stirring until the tomatoes become soft and mushy. Try to crush the tomatoes as much as possible.
  5. Add scraped / shredded coconut and green chillies (keep 1 or 2 aside for garnishing) next. Also add remaining turmeric powder and red chilli powder. Stir for a minute until everything is mixed well.
  6. Next lower the flame to medium. Add coconut milk (keep 1 tablespoon aside for garnishing). Give it a stir.
  7. Place fried prawns one by one into the gravy. Check the salt. Add if required. Cover the pan with a lid and let it cook.
  8. When the prawns are almost done, add remaining sugar and clarified butter. Stir once gently. Check if the gravy is too thick, you may add little warm water. Cover again and let it cook.
  9. Once the prawns are completely done, turn the flame off. The gravy should be slightly runny, but not too much.
  10. Garnish with remaining coconut milk and green chillies.

Serve Prawns in Coconut milk gravy hot with plain rice.

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